The Best Chicken Noodle Soup

This classic chicken noodle soup recipe is the best comfort food when you’re
feeling sick! Loaded with tender chicken, egg noodles, onions, carrots, and
celery. But it's fresh lemon juice and dill that me this soup is stand out from
the rest! See my tips for freezing the soup below.

Servings: 8 bowls

Author:

Prep Time
30 minutes

Cook Time
1 hour

Total Time
1 hour, 30 minutes

Course:

Dinner

Cuisine:

Soup

Keywords:

Instructions

1 Preheat oven to 375 degrees (F). Place chicken tenders in a large baking dish
lined with parchment paper. Drizzle with 2 tablespoons of oil and sprinkle with
spices. Place in the oven and bake for 25 minutes, flipping the chicken at the
half way point. Once cooked, pull into small chunks using two forks.
2 While the chicken is roasting, prepare the soup.
3 Heat olive oil in a large, heavy bottomed soup pan over a medium flame. Add
carrots, celery, and onion, and cook – stirring occasionally – for 8-9 minutes.
4 Add garlic and salt and cook for another minute before adding the bay leaf,
water and chicken stock.
5 Increase heat to high, bring soup to a boil, then reduce heat to medium-low,
stir in noodles, and simmer for 10 – 15 minutes, or until the vegetables are
soft and the pasta al dente. Note: If you're not eating the whole pot of soup in
one sitting, cook your noodles separately, then add them as needed.
6 Stir in cooked chicken, dill, and lemon juice. Taste soup to adjust seasonings,
then serve at once.

The Best Chicken Noodle Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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